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@FullyRaw Vegan Fettuccine Alfredo

HOR 2

Raw Vegan Fettuccine Alfredo! Try my twist on this classic recipe!

It’s creamy, satisfying, SO delicious, and perfect to share! For this recipe you will need a high-speed blender like a Vitamix, a serving bowl, AND a spiralizer. You may have seen me use this before in my previous videos, and this is one of my favorite kitchen tools. It makes noodles (or what I like to call zoodles) out of veggies like zucchini, yellow squash, carrots, beets, and even apples or cucumbers. It even has 3 different size blades or noodles that you can create. Zucchini noodles are a much healthier alternative to eating pasta, wheat, or gluten.

We are going to make this recipe in 2 steps. First, we are going to make the zucchini noodle pasta for our fettuccine. Then, we will make the sauce to mix in. Take your zucchini and peel it. I only peel it so that we get rid of the green skin so that it looks more like pasta, but the skin has nutrients too so if you want to keep the skin on there go ahead, it will only help ya. Then, you’re going to cut off a little piece from each end of the zucchini, place it into the spiralizer, and spin it on in. I am using the largest blade to give me the largest size noodles that resemble fettuccine strips. When ready, go ahead and place these gorgeous babies in your serving dish, then get ready to make the alfredo sauce!

The reason why I love this alfredo sauce so much is that you don’t have to wait for an hour for it to simmer and set on the stove. It takes just a few minutes to blend! How cool is that! For the alfredo sauce, you will need to blend in your Vitamix approximately 1 large zucchini (peeled or not peeled), a half to a quarter cup of pine nuts, 1 tablespoon of lemon juice, a sprig of fresh basil, and a sprig of fresh sage. Once you finish blending, mix the alfredo sauce into your noodles. And as a special added touch if you’re missing your Parmesan, simply grind up some cauliflower and sprinkle it on top for that special added flavor and touch!

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